Decaf Coffee: Mountain Water & CO₂ – Natural Decaffeination Methods

Decaffeinated coffee is a choice for those who love coffee but prefer to reduce their caffeine intake. But how exactly is caffeine removed from coffee beans? Two of the most natural and high-quality methods are Mountain Water and CO₂ (Carbon Dioxide).

What is Caffeine?

Caffeine is a natural alkaloid found in coffee beans that acts as a stimulant to the central nervous system. A typical cup of coffee (~250 ml) may contain 80 to 150 mg of caffeine, depending on the variety and brewing method.

To be considered decaf, a coffee must have at least 97% of its original caffeine removed — and in modern methods, this can reach up to 99.9%.

Natural Decaffeination Methods

There are several ways to remove caffeine from coffee, but the most natural and environmentally friendly methods are Mountain Water and CO₂.

Mountain Water Decaf

This method is primarily used in Mexico and involves pure mountain water to gently remove caffeine.

How it works:

– Beans are soaked in warm water to dissolve the caffeine.
– The liquid is passed through charcoal filters that trap and remove the caffeine.
– The beans are then reintroduced to the flavor-saturated water to reabsorb the aromatic compounds.
– Finally, the beans are dried and prepared for export.

✓ 99–99.9% caffeine removal 
✓ No chemicals used 
✓ Preserves the coffee’s natural flavors

CO₂ Decaf (Carbon Dioxide Method)

This method uses supercritical CO₂ (a state between gas and liquid) to extract caffeine while preserving the coffee’s flavor profile.